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Classic Crispy Potato Latkes

Three perfectly golden and crispy potato latkes stacked on a white plate, showing shredded potato texture.
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Make traditional, golden-brown potato latkes for Hanukkah. This recipe focuses on achieving a crispy exterior and tender interior, perfect for serving hot with your favorite toppings.

Ingredients

Scale
  • 2 lbs Russet potatoes, peeled
  • 1 medium yellow onion, peeled
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour or matzo meal
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil or canola oil, for frying

Instructions

  1. Grate the potatoes and onion using the large holes of a box grater or a food processor attachment.
  2. Place the grated potato and onion mixture into a clean kitchen towel or several layers of cheesecloth. Wrap tightly and squeeze out as much liquid as possible over a bowl. Discard the liquid.
  3. Transfer the dried potato and onion mixture to a medium bowl.
  4. Add the beaten eggs, flour or matzo meal, salt, and pepper to the potato mixture. Mix gently until just combined. Do not overmix.
  5. Pour about 1 inch of oil into a large, heavy-bottomed skillet (like cast iron) and heat over medium-high heat until the oil reaches 350 degrees Fahrenheit.
  6. Carefully drop heaping tablespoons of the potato mixture into the hot oil, flattening them slightly with the back of the spoon to form pancakes about 1/2 inch thick. Work in batches to avoid crowding the pan.
  7. Fry for 3 to 5 minutes per side, until deep golden brown and crisp. Adjust the heat as needed to maintain the oil temperature and prevent burning.
  8. Remove the latkes from the oil using a slotted spoon or spatula and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil.
  9. Serve immediately while hot with applesauce and sour cream.

Notes

  • Squeezing the liquid from the potatoes thoroughly is the key to crispy latkes that are not greasy.
  • Keep the oil temperature consistent; if the oil is too cool, the latkes will absorb too much oil and become soggy.
  • For extra crispiness, you can dust the drained latkes lightly with a tiny bit of flour before serving.

Nutrition

Find it online: https://rosatasty.com/potato-latkes-crispy-recipe/